Coffee Copycat

Why snack on or dunk Biscoff cookies into your coffee when you can blend the cookie butter right in? This Iced Cookie Butter Latte is a Biscoff lover’s dream—made with a cookie butter and espresso base, your milk of choice, and a creamy cookie butter cold foam topping. It doesn’t get any butter than this!

Take one quick look around Coffee Copycat and you'll (very) quickly learn that Fall is my jam. From Pumpkin spice lattes and chai, apple macchiatos and iced apple caramel cream lattes, to pecan oat milk cortados and salted pecan cream cold foams, I’m all about cozy coffee creations once the temps start to drop.

But this year, there’s a new fall favorite in town: the Biscoff Cookie Butter Latte. With rich caramel notes, bold espresso, creamy milk, and a dreamy cookie butter cold foam, it’s everything you love about a cozy coffee shop drink—just made easier (and cheaper) at home.

It’s comforting yet refreshing, the perfect drink for those in-between days of fall. Whether you’re cheering on the kids at weekend games, strolling the pumpkin patch, or curling up with a good book, this latte hits the sweet spot every time.

What Is A Cookie Butter Iced Latte?

In one word: perfection. 😉

In more detail, this Cookie Butter Latte is an iced latte flavored with Biscoff’s signature cookie butter. Made from caramelized, buttery Biscoff cookies—traditionally enjoyed with coffee (the name “Biscoff” actually combines biscuit and coffee)—this sweet, creamy spread pairs beautifully with espresso for a cozy, comforting drink. But that’s not all: we’ll top the latte with a cookie butter cold foam for an extra creamy finish, giving this cookie butter coffee true hall-of-fame status.

What Does it Taste Like?

This Biscoff Cookie Butter Latte tastes like Biscoff cookies blended right into your favorite iced latte. A tablespoon of cookie butter is mixed with freshly brewed espresso, then poured over ice and your milk of choice, and finished with a light, creamy, yet indulgent cookie butter cold foam. Each sip is cool and velvety, with deep coffee notes and plenty of caramelized Biscoff cookie essence. It’s the perfect cozy-weather sipper—and one that gives the iconic PSL a run for its money!

Why You'll Love Iced Cookie Butter Lattes

• Dessert in a Drink. A European-bakery inspired coffee? Sign. Me. Up!
• Quick and Easy. Faster than grabbing your keys and heading to the drive-thru!
• Affordable. Making it at home costs just a fraction of what you’d pay at Starbies—and no need to remember that complicated Starbucks secret menu order!
• Cozy. With its beloved caramelized cookie flavor, rich espresso, creamy milk, and luxurious cookie butter–infused cold foam, it’s one of my favorite comforting drinks for fall and early winter.

Ingredients

The list of ingredient is short, which means less prep and more time to sit back and savor each sip. Here's what you'll need:

• Biscoff Cookie Butter - A dreamy, creamy spread made from speculoos cookies that gives this drink its signature flavor. You’ll need two tablespoons—one for the espresso and one for the cold foam. You can find cookie butter online (affiliate link above), at well-stocked grocery stores, or at Trader Joe’s (sold as Speculoos Cookie Butter Spread). Warning: it’s dangerously good straight from the jar, so do yourself a favor and grab two!
• Espresso - Pull two shots (about 2 ounces) using an espresso machine, Nespresso maker, Moka pot, or even a French press.
• Milk - You’ll need 1 tablespoon of whole milk for the cold foam. Make the latte with whole milk for richness, or use 2% or non-dairy milk for a lighter option.
• Heavy Cream - Two tablespoons of heavy cream blend with the milk and cookie butter to create a velvety, luxurious foam.

Substitutions

• Coffee - Use 2–3 ounces of very strong brewed coffee instead of espresso for a lower-caffeine drink or if you don’t have a way to make espresso.
• Milk - Make the latte with non-dairy milk for a lighter option. Swap in coconut milk for the cold foam to keep it rich and creamy.
• Heavy Cream – Coconut cream or non-dairy whipping cream both make great substitutes, keeping the foam light and velvety and reducing the dairy.

How to Make and Iced Cookie Butter Latte

There's no need to remember how to order a Cookie Butter Latte off the Starbucks secret menu—this drink is easier (and cheaper) to make at home.

Step 1: Make Cookie Butter Espresso. Add 1 tablespoon of cookie butter to a glass. Brew the espresso over it. Using a milk frother, blend the mixture until smooth. Set aside.

Step 2: Make Cookie Butter Cold Foam. Add the cold foam ingredients to a second glass. Using the milk frother, blend until smooth and foamy. Set aside.

Step 3: Assemble. Add ice to a tall serving glass. Pour in the milk of choice, then top with the espresso mixture. Stir if desired.

Step 4: Top with Cookie Butter Cold Foam. Top the Biscoff latte with the cookie butter cold foam and crumbled cookies, if desired. Drink up!

Recipe Success Tips

• Pull Fresh Espresso. Espresso is best enjoyed freshly brewed. Its heat also helps melt the cookie butter, making it easier to blend. Add the cookie butter to a glass, then pull the espresso directly over it before blending.
• Blending Alternatives. Don’t have a milk frother? While good-quality options (affiliate link) are pretty affordable, you can also blend the espresso base and cold foam using an immersion blender.
• Mind the temperature. Cold foam whips up best with heavy cream and whole milk straight from the fridge.
• Make it a triple or quad. Need an extra boost? Add another shot (or two) of espresso. For a quad, double the rest of the ingredients and use a larger glass to keep the flavors balanced.

Optional Variations & Dietary Adjustments

• Dairy-Free - Make the latte with non-dairy oat, almond, or soy milk, and use coconut milk and coconut cream for the cold foam. (Biscoff Cookie Butter is naturally dairy-free!) The result: a bona fide DF treat.
• Extra Cozy - Blend a generous pinch of ground cinnamon with the espresso and cookie butter for extra comforting, cozy vibes.
• Make it Hot - Too chilly for an iced latte? Steam and froth the milk, blend the espresso with 2 tablespoons of cookie butter, combine, and top with crumbled cookies for a warming twist.
• Omit the Cold Foam - For a lighter, everyday version, blend the espresso with 2 tablespoons of cookie butter before pouring over iced milk. Top with cookie crumbles for a simpler yet still delicious treat.

Serving Suggestions

It’s never a bad time to whip up and enjoy this Biscoff Latte recipe:

• Banish Bleary Eyes: Froth up a tall glass to start your morning on the right foot. Extra sleepy? Add a third shot of espresso!
• Mid-Morning Pick-Me-Up: Add a sweet twist to your coffee break to power through emails, projects, or errands.
• Afternoon Treat: Nothing says “you’re almost there” like a cookie butter iced coffee!
• Spiked: Add a boost of caffeine and fun to happy hour by swapping 2 ounces of milk with 1½ shots of vodka and ½ shot of coffee liqueur.
• Weekend Outing: Assemble your latte in an insulated mug to take on the go—perfect for everything from the pumpkin patch and apple picking to running errands.
• Sunday Afternoon Recharge: Cuddle up with a tall glass and your favorite book or show for a few quiet moments that refill your tank for the week ahead.
  

FAQs

Nutritional Info

Coming in at 376 calories per serving, this cookie butter latte would be considered more of a dessert drink than a typical coffee. The majority of the 29 grams of carbohydrates come from sugar—mostly from the cookie butter—and the 26 grams of fat per serving are on the higher side. Nonetheless, this Biscoff Cookie Butter Coffee is still lighter than many Starbucks drinks and can absolutely fit into a balanced diet when enjoyed with intention and moderation.

While the sugar and fat content are notable, the 8 grams of protein (from 2% milk) are worth mentioning—they help support daily protein goals and add a touch of satiation. The sodium is also quite reasonable, with 157 mg per serving being manageable for most healthy individuals.

To make the drink lighter—bringing it down to roughly 200 calories per serving and making it more of an everyday indulgence—omit the cold foam topping and sprinkle the latte with a teaspoon or two of cookie crumbles instead.

Total nutritional content per serving is:

• Calories: 376 calories
• Total Fat: 26 grams
• Protein: 8 grams
• Sodium: 157 mg
• Carbohydrates: 29 grams
• Sugar: 22 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

Other Iced Latte Recipes

Print Recipe

5 from 1 vote

Iced Cookie Butter Latte (w/Cookie Butter Cold Foam)

Why snack on or dunk Biscoff cookies into your coffee when you can blend the cookie butter right in? This Iced Cookie Butter Latte is a Biscoff lover’s dream—made with a cookie butter and espresso base, your milk of choice, and a creamy cookie butter cold foam topping. It doesn’t get any butter than this!

Prep Time5 minutes mins

Total Time5 minutes mins

Course: Drinks

Cuisine: American

Keyword: Cookie Butter Latte

Servings: 1 drink

Calories: 376kcal

Author: Megan Byrd

Equipment

• 1 milk frother (or blender)

Ingredients

Cookie Butter Cold Foam:

• 2 tablespoon heavy cream
• 1 tablespoon whole milk
• 1 tablespoon cookie butter

Cookie Butter Latte:

• 1 tablespoon cookie butter
• 2 oz espresso
• ¾ cup milk of choice (I used 2%)
• ice
• crumbled speculoos cookies optional for garnish

Instructions

• Add the cold foam ingredients to a glass. Using a milk frother or immersion blender, blend until smooth and foamy. Set aside.
• Add 1 tablespoon cookie butter to a second glass and brew espresso over the top of it. Using the milk frother, blend the espresso mixture until smooth. Set aside.
• Add ice to a tall serving glass and pour in milk of choice. Top with the espresso mixture and stir if desired.
• Top the latte with the cookie butter cold foam and crumbled speculoos, if desired. Drink up!

Notes

Recipe Success Tips

• Pull Fresh Espresso. Espresso is best enjoyed freshly brewed. Its heat also helps melt the cookie butter, making it easier to blend. Add the cookie butter to a glass, then pull the espresso directly over it before blending.
• Blending Alternatives. Don’t have a milk frother? While good-quality options (affiliate link) are pretty affordable, you can also blend the espresso base and cold foam using an immersion blender.
• Mind the temperature. Cold foam whips up best with heavy cream and whole milk straight from the fridge.
• Make it a triple or quad. Need an extra boost? Add another shot (or two) of espresso. For a quad, double the rest of the ingredients and use a larger glass to keep the flavors balanced.

 

Nutrition

Serving: 1drink | Calories: 376kcal | Carbohydrates: 29g | Protein: 8g | Fat: 26g | Sodium: 157mg | Sugar: 22g

xoxo Megan

Get ready to brew up some bakery-inspired magic with my Iced Banana Bread Coffee topped with a dreamy Banana Cold Foam! This fruity, frosty drink combines the creamy-cool caffeinated glory of an iced latte with the warmly spiced sweetness of banana bread for a delightful drink I think you’ll love. 

Banana coffee might sound like a strange combo, but let’s reflect back on some of our past fruit-coffee combo successes. Remember Starbucks’ iced apple crisp macchiato? Or my recent carrot cake latte with cream cheese cold foam? Or this iced zucchini bread latte with maple cold foam? The point is, it’s not as weird as it sounds.

If you’ve ever eaten a slice of banana bread with coffee, you already know they’re a delightful pairing. So I figured, “why not just combine the two into one slurpable treat?” My friends, I’m so very glad that I did. 

This iced banana cream latte is everything I could want from an iced coffee drink—sweet but not too sweet, cold but still cozy, and layered with a decadent topping. Oh, and did I mention it only requires 5 simple ingredients and 5 minutes to make? Seriously. Do yourself a favor and make it, then tell me what you think in the comments below!

What does it taste like?

This iced banana bread latte is like sipping a slice of banana bread straight from a coffee cup. The banana latte base tastes warm and cozy even though it’s iced. Layers of caramelized banana sweetness, hints of cinnamon and nutmeg, and just enough maple richness to round it out. Then the coffee adds a touch of roasty bitterness that balances the sweetness beautifully.

But the real magic happens with the banana cream cold foam. Sweetened with the same banana bread syrup, it’s thick, fluffy, and almost custard-like, floating on top like a banana cream pie in frothy form. As it slowly melts into the drink, every sip becomes a mix of creamy sweetness, gentle spice, and smooth espresso. The overall vibe is comforting and nostalgic—like your favorite bakery treat reimagined!

Why You’ll Love This Iced Coffee Recipe

• Blissfully Budget-Friendly - My jaw almost hit the floor last time I ordered at Starbucks. $7 for a single grande drink, and that’s pre-tip! I don’t know about you, but that is in no way sustainable for me. Luckily, making your own café-style drinks at home costs pennies on the dollar—plus, no lines, no tipping, and no people-ing. 😅
• Fun & Fruity - There are some folks who crave consistency, eating and drinking the same familiar favorites over and over. I can respect that! But that’s not me—I’m a curious culinary adventurer who craves flavorful variety. If you’re looking to add a new favorite to your preferred playlist, give this banana iced latte a shot!
• Cozy & Cold - We’re just starting to feel the blush of fall, which has me champing at the bit to get there. While the weather hasn’t fully complied with my wishes yet, this warmly-spiced but frostily-iced banana coffee drink is perfect for the in-between.

Ingredients Needed

• Heavy Cream & Whole Milk - These two heavy hitters form the base of almost any sweet cream cold foam recipe. The ratio is even more decadent than half n’ half, which provides the right amount of fat to turn into a velvety foam.
• 2% Milk - My preferred dairy percentage for daily drinking. If possible, opt for Fairlife which has more protein and tastes creamier than conventional milk.
• Spiced Banana Syrup - My homemade version is made with fewer than 10 staple ingredients and only about 10 minutes of active prep time. That said, feel free to swap in store-bought to save time!
• Espresso - a.k.a. Mommy’s Little Helper. 😂 Bold, slightly bitter, and caffeinated enough to get me through the day. Don’t have an espresso maker? Try my French press espresso method instead.
• Ice - Start with filtered water if possible. Also, note that larger ice cubes melt more slowly—if you’re a slow sipper, it might be worth investing in a large ice cube mold.

Substitutions

• Heavy Cream - Feel free to use slightly lighter whipping cream, or go dairy-free with vegan whipping cream or chilled coconut cream. (FWIW, coconut and banana sounds magnificent.)
• Whole Milk - Creamy, full-fat plant-based milk like oat milk, soy milk, or coconut milk are your best bet.
• 2% Milk - You can swap in any percentage of dairy milk or any barista-style plant milk you prefer!
• Spiced Banana Syrup - There’s no real substitute if you want banana bread vibes, but my zucchini bread syrup or carrot cake syrup would both be yummy alternates.
• Espresso - Feel free to use strongly brewed conventional coffee, moka pot coffee, or cold brew.
• Ice - Need a little extra juice to get you through your day? Swap in coffee ice cubes.

How To Make An Iced Banana Bread Coffee Latte

Step 1: Froth - In a small cup, combine the cream, a splash of milk, and some banana bread syrup. Froth with a milk frother until thick and fluffy, then set aside.

Step 2: Build the Base - Fill a glass with ice and pour in the milk along with more banana bread syrup.

Step 3: Add Espresso - Gently pour the espresso over the milk mixture, then give it a quick stir to blend the flavors together.

Step 4: Top & Enjoy - Spoon the banana cream cold foam over the top. For that pretty ombre effect, don’t stir—just sip and let the layers mingle as you drink!

Optional Variations & Dietary Adjustments

• Sugar-Free - Swap in a sugar-free banana bread syrup (made with monk fruit, stevia, or allulose) to cut back on the sugar while keeping all the cozy flavor.
• Dairy-Free/Vegan - Use any of the plant-based substitutes listed above and make sure your sugar is vegan-friendly when making the syrup. As an aside, coconut cream adds a hint of tropical flavor that is top notch.
• Decaf - Prefer to skip the buzz? Just use decaf espresso or a strong cold brew concentrate. To make it fully caffeine-free swap in strongly brewed chicory or concentrated rehydrated dandy blend.
• Extra Spiced - Stir in a pinch of cinnamon, nutmeg, or even cardamom to the cold foam before frothing for an extra sugar-and-spice kick.
• Blended Version - Turn it into a frappuccino-style drink by blending the milk, banana bread syrup, and espresso with ice and a pinch of xanthan gum until smooth, then topping with banana cream cold foam.

Serving Suggestions

This iced banana bread latte is a treat all on its own, but it shines even more when you pair it with the right foods. As an RDN I’m all about balance! Since this sweet banana iced coffee is relatively high in sugar, I recommend pairing it with high-fiber and/or high-protein snacks to prevent blood sugar spikes and crashes. Here are some of my favorites:

• Morning Boost - Enjoy it with a slice of high protein banana bread, banana protein muffins, or high-protein overnight oats for a cozy, balanced breakfast that’ll keep you going till lunchtime.
• Afternoon Pick-Me-Up - Sip it alongside a light snack like yogurt with a chocolate chip zucchini bar or a chocolate oatmeal protein cookie for a mid-day energy lift (that won’t end up as a sugar crash).
• Sweet Pairings - Pair it with pumpkin pie crumble bars, chewy apple cider cookies, or chewy molasses spice cookies for a bakery-meets-coffeehouse moment at home. (P.S. I make all my treats with whole-grain flour, so you’ll get a sneaky fiber boost.)
• Dessert Drink - Skip the pastry and let the latte be the star. With its banana cream cold foam, it doubles as a dessert-like indulgence all by itself. You could also go over the top with a scoop of homemade coffee ice cream.

Recipe Success Tips

• Get the Thickest Cold Foam - Use cold heavy cream (straight from the fridge) for the fluffiest results. Why? Frothing works best when the cream is very cold.
• Balance the Sweetness - Taste your latte before adding the cold foam. If you like things less sweet, cut back on the banana bread syrup in the milk base and let the foam carry more of the flavor.
  Frother-Free Foam - No frother? No problem. You can whip the cream and syrup together in a mason jar with a tight lid (shake hard!) or with a handheld whisk until light and airy.
• Perfect the Ombre Effect - To keep those gorgeous layers, pour the espresso slowly over the milk, then spoon the foam on top without stirring. Sip as-is for a layered experience or stir when you’re ready to drink.
• Dairy-Free Cold Foam - Barista-style oat milk or soy creamer froths up the best if you’re skipping dairy. Coconut cream also works, but it adds a hint of coconut flavor.

FAQs

Iced Banana Bread Latte with Banana Cold Foam Nutrition

Each serving of this iced banana bread latte with banana cream cold foam comes in at about 389 calories, with 20 grams of fat, 8 grams of protein, 46 grams of carbohydrates, and 44 grams of sugar. Sodium is relatively modest at 202 mg. This means that from a nutrition perspective, it leans more toward an occasional indulgence than an everyday staple. 

The higher calorie and sugar content mostly come from the syrup and sweet cream cold foam, which is what makes it taste like liquid banana bread. The fat is largely from the cream in the cold foam, giving it that thick, luscious texture on top. On the plus side, the milk does add some protein to help balance out the sugar.

If you want to lighten it up, there are a few easy swaps: use a sugar-free banana bread syrup, make the cold foam with a lighter milk or dairy-free creamer, or scale back to just one pump of syrup in the base latte. 

At the end of the day, this latte is a coffeehouse-style treat—perfect for a weekend brunch, a sweet afternoon pick-me-up, or anytime you want to sip on something nostalgic and fun. Just make sure to make smart eating choices throughout your day, opting for whole foods made without any added sugars. Enjoy!

Total nutritional content per serving is:

• Calories: 389 calories
• Total Fat: 20 grams
• Protein: 8 grams
• Sodium: 202 mg
• Carbohydrates: 46 grams
• Sugar: 44 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

Other Iced Latte Recipes

Print Recipe

5 from 2 votes

Banana Bread Latte (w/Banana Cold Foam)

This cozy iced banana coffee latte topped with banana cold foam brings a freshly baked sweetness to your morning.

Prep Time3 minutes mins

Total Time3 minutes mins

Course: Drinks

Cuisine: American

Keyword: Banana Bread Latte

Servings: 1 drink

Calories: 389kcal

Author: Megan Byrd

Equipment

• 1 milk frother

Ingredients

Banana Cold Foam:

• 3 tablespoon heavy cream
• 1 ½ tablespoon banana bread syrup
• 1 tablespoon whole milk

Banana Bread Latte:

• 1 tablespoon banana bread syrup
• ¾ cup milk of choice (I used 2%)
• 2 oz espresso
• ice

Instructions

• Make the banana cold foam: Add heavy cream, banana bread syrup, and whole milk to a small glass or jar and froth with a milk frother. Set aside.
• Make the iced banana latte: Add ice to a tall glass, then pour in the banana bread syrup. Top with milk, then espresso, and stir.
• Top with banana cold foam, then drink up!

Nutrition

Serving: 1drink | Calories: 389kcal | Carbohydrates: 46g | Protein: 8g | Fat: 20g | Sodium: 202mg | Sugar: 44g

xoxo Megan

Cold coffee and a classic dessert collide in my Iced Carrot Cake Latte recipe, complete with a thick layer of Cream Cheese Cold Foam. Each frosty sip of this marvelous mashup is a layered flavor adventure—from bold espresso to warmly spiced, delightfully nutty carrot cake syrup, creamy dreamy milk, and a topper that tastes like sippable frosting.

It’s hard to imagine a more worthy flavor combo than sweets and frosty java, which is why I’ve amassed quite the bakery-inspired iced coffee recipe collection. While this cream cheese cold foam-crowned carrot cake latte is the newest addition, past indulgences like my iced zucchini bread latte with maple cold foam and chocolate hazelnut cookie cold brew paved the way. 

This cool, refreshingly caffeinated and comfortingly cozy treat is brimming with cake-inspired flavor—warming spices, toasty pecans, earthy-sweet carrots, and tangy-sweet vanilla-scented creaminess. If you’re a fan of fall favorites like my pumpkin marshmallow cold brew, this is bound to become a staple in your home coffee routine.

And, while the carrot cake coffee syrup does require some forethought—it takes time to simmer, steep, and cool—assembling this café-worthy masterpiece takes no time at all. Plus, the syrup recipe makes enough for at least a week’s worth of carrot-flavored coffee sweetness that's tasty enough to make even cranky ol’ Mister McGregor forgive Peter Rabbit’s trespasses.

What does it taste like?

If a piece of carrot cake with cream cheese frosting could be distilled into a coffee mug, this latte would be the result. The latte itself is creamy and smooth, with the cozy spice blend of cinnamon and nutmeg weaving through every sip. The carrot cake syrup adds gentle sweetness, a hint of maple, and a nutty undertone from the pecans that rounds everything out. 

Then comes the dreamy cream cheese cold foam—tangy, decadent, and slightly sweet, just like the frosting on top of a real carrot cake. Altogether, each sip is sweet but balanced, rich yet refreshing, and full of craveably nostalgic dessert flavors.

Why You’ll Love This Iced Coffee With Cold Foam Recipe

• Budget-Friendly Extravagance - Sometimes, we could all use some Donna and Tom energy—even though springing for fine leather goods (or even a $7 coffee) may not be in the cards. But even small indulgences are good for the soul—a café-style latte can basically always turn my frowns upside down! This caffeinated classic-in-the-making can be made for just a buck or two, making it an affordable luxury. Go on and treat yo’self. You’re worth it!
• Fresh-Baked Flavor - The carrot cake simple syrup will make just about anything taste like a slice of heaven, but it’s the frosting-like cream cheese cold foam that really sells it.
• Twofer Treat - It’s coffee and dessert all in one! Just the thing to help you through the dreaded 3 o’clock slump.

Ingredients Needed

• Whipped Cream Cheese - The lighter, fluffier consistency of whipped cream cheese (the kind that comes in a tub) is perfect for frothing up into an airy cloud of cold foam. Opt for full-fat for the best-tasting results.
• Vanilla Syrup, Heavy Cream & Whole Milk - These three simple ingredients form the base for sweet cream cold foam, which is then mixed with the cream cheese for a quasi-frosting effect. Yum!
• Carrot Cake Syrup - I have yet to find a commercially sold carrot cake-flavored simple syrup, but don’t worry. Making it from scratch is simple—just 10 minutes of active kitchen time required.
• 2% Milk - In the Byrd house, 2% Fairlife milk is the gold standard. Despite being part-skim, it’s extra creamy and rich-tasting, has a higher protein content, and is easier to digest than conventional milk.
• Espresso - Deep, dark, slightly bitter espresso is a lovely foil to the sweetness of the milk, syrup, and cold foam. Don’t have an espresso machine? Check out my French press espresso method!
• Ice - To keep your carrot cake iced coffee cold to the last drop. If possible, start with filtered water for a cleaner taste. Note that larger ice cubes melt more slowly, so if you’re a slow drinker in a hot climate, consider investing in some giant cocktail-style ice cube molds.

Substitutions

• Whipped Cream Cheese - Only have block cream cheese? Here’s how to turn it into DIY whipped cream cheese.
• Vanilla Syrup - Feel free to swap in other complementary syrup flavors like honey, maple, pecan, or brown sugar to add another layer of flavor to the cream cheese frosting cold foam.
• Heavy Cream & Whole Milk - Slightly lighter whipping cream will do the trick for heavy cream, as will chilled coconut cream (from a can of full-fat coconut milk). And, while the regular cold foam needs a bit more fat than half and half (which is 50/50 milk/cream), this cold foam is fortified with cream cheese so it can be substituted with no problem.  
• Carrot Cake Syrup - For a variation on a theme, try using zucchini bread syrup instead. (It has cake-y vibes with a hint of earthy-sweet vegetal flavor that pairs well with the cream cheese foam topper.)
• 2% Milk - You’re welcome to use any percentage of dairy milk or any variety of plant-based milk (though I recommend sticking to plain or vanilla-flavored “barista blends if you go the vegan route.”).
• Espresso - Highly concentrated cold brew can also be used. Just note that it’ll typically have more of a caffeinated kick than the hot-brewed counterpart.
• Ice - Love iced coffee to the max? Try adding coffee ice cubes to double down on your drink of choice!

Instructions

How To Make A Carrot Cake Latte With Cream Cheese Cold Foam

Step 1: Add the cold foam ingredients to a jar or glass.

Step 2: Froth until thick and fluffy using a handheld frother. (An immersion blender works too!).

Step 3: Fill a tall glass with ice and drizzle in the carrot cake syrup.

Step 4: Pour in the milk and give it a gentle stir so the syrup starts to swirl through.

Step 5: Slowly pour the espresso over the top of the iced milk.

Step 6: Finish it off with a generous layer of cream cheese cold foam, and sip away!

Optional Variations & Dietary Adjustments

• Dairy-Free - Swap in vegan half n’ half (or a 50/50 mix of vegan whipping cream and the full-fat, barista-style plant milk of your choice) and vegan whipped cream cheese (e.g. Tofutti or Violife).
• Sugar-Free - Use (or make) sugar-free syrups as your sweeteners. All my recipes for homemade coffee syrup tell you how to make the swap if you’re DIYing it. 😉
• Decaf/Caffeine-Free - Feel free to use decaf espresso to take most of the buzz out of it. If you can’t have any caffeine, Teeccino chicory coffee and Dandy Blend are my favorite replacements.

Serving Suggestions

This Iced Carrot Cake Latte with Cream Cheese Cold Foam is a treat all on its own, but I like to pair it with high-protein, high-fiber snacks to keep my blood sugar in check. Don’t worry, though—it’ll still feel like a sweet treat! 

For a wholesome breakfast combo, sip it alongside my high protein carrot cake overnight oats (because why not?!?), high protein cinnamon roll overnight oats, or a slice of cinnamon maple butternut squash bread. The warm spices are a natural pair for our cool and cozy latte, and the whole grains will keep you powered up well after the caffeine wears off.

If you’re craving a midday pick-me-up, this carrot latte is the perfect partner for a yummy snack. I love it with a few of my easy pumpkin protein balls, a handful of honey cinnamon roasted pumpkin seeds, or a healthy zucchini carrot muffin for my 3 o’clock slump. A bonus? The kids love those snacks for after school, too!

And when a sweet tooth strikes, make yourself a carrot cake latte to enjoy with one of my favorite better-for-you desserts. Add a scoop of coffee ice cream for a fantastically energizing float, or stuff a scoop between two chewy molasses spice cookies or chewy apple cider cookies for an ice cream sandwich. P.S. If you love dipping cookies in milk, you haven’t lived until you’ve dipped ice cream sandwiches in an iced latte. 🤤

Recipe Success Tips

• Go full scratch. While you’re welcome to use store-bought syrup, DIYing it is almost always cheaper. As a bonus, there’s no artificial stuff in homemade.
• Chill your tools. Cold foam whips up best when everything is cold—keep your cream, milk, and even the frothing jar in the fridge until you’re ready to use them.
• Don’t over-froth. Aim for a thick, pourable texture that sits on top of your latte. If you go too far, the foam can turn stiff instead of slurpable.
• Use strong espresso. A bold, double shot balances the sweetness of the carrot cake syrup and rich cold foam. If you don’t have an espresso machine, a moka pot or concentrated cold brew works, too.
• Strain your syrup. After simmering, pour the carrot cake syrup through a fine mesh sieve to remove carrot and pecan bits so your drink stays smooth. But, don’t toss the solids—they’re great over a bowl of plain oats or greek yogurt to pair with your carrot cake latte!
• Layer like a barista. For the prettiest presentation, add syrup and milk first, then espresso, and finish with the cold foam. The ombre layers look 🤩 in a clear glass.
• Garnish for extra flair. A pinch of cinnamon, nutmeg, or even crushed pecans sprinkled over the foam takes the latte from homemade to instagram-ready in a flash.

FAQs

Carrot Cake Iced Latte & Cream Cheese Cold Foam Nutrition

At 384 calories per serving, this Iced Carrot Cream Cheese Latte definitely falls more into the “treat” category, mostly because of its sugar content. With 52 grams of carbs and 49 grams of sugar, it’s a sweet sip that tastes a lot like dessert in a glass—because it is!

That said, it’s also richer than your average flavored latte, providing 9 grams of protein and 16 grams of fat, which help balance out the sugar rush and keep you feeling a little more satisfied.

If you’re concerned about the sugar content, you can easily scale it back by reducing the amount of syrup you use or by using a sugar substitute like stevia or monk fruit in your homemade syrup. You’ll still get all the cozy carrot cake flavors without as much added sugar. 

To lighten up the calorie count and reduce the fat, try swapping the 2% milk for skim milk or a lower-calorie plant-based option like unsweetened almond milk. If you’d like a little more staying power, blend unflavored protein powder into your coffee base. Alternatively, stick with dairy (especially Fairlife) or opt for a higher-protein unsweetened plant milk like soy. 

At the end of the day, this latte is meant to be savored—so go ahead and enjoy every sip!

Total nutritional content per serving is:

• Calories: 384 calories
• Total Fat: 16 grams
• Protein: 9 grams
• Sodium: 262 mg
• Carbohydrates: 52 grams
• Sugar: 49 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

Other Iced Coffee Recipes

Print Recipe

5 from 2 votes

Carrot Cake Latte (with Cream Cheese Cold Foam!)

My Iced Carrot Cake Latte with Cream Cheese Cold Foam tastes like a nostalgic slice of childhood, but with a caffeinated kick!

Prep Time3 minutes mins

Total Time3 minutes mins

Course: Drinks

Cuisine: American

Keyword: Carrot Cake Latte

Servings: 1 drink

Calories: 384kcal

Author: Megan Byrd

Equipment

• 1 milk frother

Ingredients

Cream Cheese Cold Foam:

• 3 tablespoon whipped cream cheese (or Trader Joe's Carrot Cake Whipped Cream Cheese)
• 2 tablespoon vanilla syrup
• 1 tablespoon heavy cream
• 1 tablespoon whole milk

Carrot Cake Latte:

• 2 tablespoon carrot cake syrup
• ¾ cup milk of choice (I used 2%)
• 2 oz espresso
• ice

Instructions

• Make the cold foam. Add all cold foam ingredients to a small glass or jar and froth using a milk frother until smooth and creamy. Set aside.
• Make the carrot cake latte. Add ice to a tall glass, then pour in the carrot cake syrup. Top with milk and stir. Pour the espresso over the sweetened milk, then top with cream cheese cold foam. Drink up!

Nutrition

Serving: 1drink | Calories: 384kcal | Carbohydrates: 52g | Protein: 9g | Fat: 16g | Sodium: 262mg | Sugar: 49g

xoxo Megan